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Ukrainian Pierogis with Butternut Squash, Cheese, and Crispy Bacon Class Page

Chef Anna

Cook time: 120 minutes

Servings: 4

Difficulty: Intermediate

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Before you start

Homework: 45 Minutes Before Cooking (Roast the Squash)
Preheat the oven to 425°F. Peel and dice the butternut squash into 1” cubes. In a baking dish, combine the butternut squash and oil. Toss well to cover. Roast for about 40 minutes or until the butternut squash is tender and can be easily pierced with a knife. Stir every 10 minutes. Remove from the oven and let cool to room temperature. Then process until smooth in a food processor or mash with a fork.

What you'll learn

Learn how to prepare the dough, roll it out, and fill it with the butternut squash and cheese filling.
Experiment with filling composition can expand your understanding of how different ingredients work together.
Master various sealing techniques, such as pinching, folding, or crimping, to ensure that the pierogis hold together during boiling.

Mise En Place

Large Bowl

Knife

Chopping Board

Slotted Spoon

Saute Pan

Wooden Spoon

Parchment Paper

Plastic Wrap

Large Pot with Lid

Peeler

Spoon

Bowl

Food Processor

Sheet Tray

Shopping List

For the Filling

Butternut Squash, 1lb

Sunflower oil, 2 tablespoons

Ricotta cheese, 1/2 cup

Sour cream, 2 tablespoons + more for serving

Chives, 1 bunch

Nutmer, 1//4 teaspoon

Balinese Truffle Salt, to taste

Black Pepper, to taste

For the dough

All purpose flour, 2 cups + more for dusting

Kosher salt, 1 teaspoon

Sour cream, 2 tablespoons

Egg, 1 each

Lukewarm water, 1/2 cup

For the Topping

Thick sliced Bacon, 6 pieces

Chives, 1 tablespoon

Sour cream, to taste

Prep

To Make the Dough
In a large mixing bowl, combine 2 cups all-purpose flour and 1 teaspoon kosher salt. Add the sour cream and egg to the dry ingredients and mix until well combined.
Gradually add the lukewarm water while continuing to mix the dough until it comes together. If the dough is too sticky, add a little more flour as needed. Transfer the dough to a lightly floured surface and knead the dough until it becomes smooth and elastic, about 5 min. Cover the dough with a damp cloth or plastic wrap and let it rest for about 30 minutes.
To Make the Filling and Topping
In a medium bowl, mix the butternut squash puree, ricotta cheese, sour cream, minced chives, and nutmeg. Season to taste with Truffle Salt and pepper. Mix well until all the ingredients are evenly incorporated.
Slice the bacon into ½ inch pieces. In a skillet over medium heat, cook the sliced bacon until crispy. Transfer the bacon plus 1 tablespoon of bacon fat into a large bowl. Set aside.

How to cook

To Assemble the Pierogi
Bring a large pot of salted water to a boil.
On a floured surface, roll out the rested dough to about 1/8 inch thickness.
Use a round cookie cutter or the rim of a glass to cut out circles from the dough, approximately 3 inches in diameter. Place a small spoonful (about 1 to 1.5 teaspoons) of the butternut squash filling onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the pierogi. Repeat the process with the remaining dough and filling until all pierogi are assembled.
Carefully add the pierogi to the boiling water in batches, making sure not to overcrowd the pot. Cook the pierogi for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove the cooked pierogi from the water and transfer them into a large bowl with crispy bacon and toss well to cover.
Serve the pierogi hot with a dollop of sour cream and some chopped chives on top.

From the chef

Chef Anna is cooking up some delicious seasonal pierogies this holiday season! These pierogies are filled with butternut squash and ricotta cheese. Each bite is a step into pierogi bliss. It is the perfect holiday dish and a great way to celebrate that for the first time ever Ukrainian Chirstmas is the same day as Christmas around the world. Please note, there is homework to roast the butternut squash before the class starts. Beverage pairing: Try an oak aged Chardonnay to complement the butternut squash and sour cream!

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